The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

425ml vegetable stock

Method

Heat oven to 200C/fan 180C/gas 6. Fry the onions and thyme sprigs in the oil until softened and lightly coloured (about 5 mins).

Spread a layer of potatoes over the base of a 1.5-litre oiled gratin dish. Sprinkle over a few onions (see picture, above) and continue layering, finishing with a layer of potatoes. Pour over the stock and bake for 50-60 mins until the potatoes are cooked and the top is golden and crisp.

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Comments, questions and tips

Ive done this recipe quite a few times now and never change a thing and it comes out perfect every-time. I now have a new spiralizer so doing those onions is going to be even quicker now and i can get them finer. Beautiful recipe and so easy.

lollygagger

21st Feb, 2015

I just made these to go with roast lamb and would do so again with a few tweaks. Like others say here I'd slice the potatoes slightly thicker and parboil them first. I think chicken stock or even a mix of stock and white wine would work well and perhaps slightly less of it. I browned the onions first which I would do again.
This recipe makes alot, enough for 6 or 8 people, so I'm going to grill the leftovers with lactofree cheese on top. Yum!

lynda3121

24th Jan, 2015

Just spotted the lamb recipe above!

lynda3121

24th Jan, 2015

Will these potatoes go with slow cooked lamb? I usually make dauphinoise pots, but fancy a lighter alternative.......

johnjustice

21st Nov, 2014

3.8

I decided to make these to accompany pork loin steaks for dinner tonight having made them previously. Being in a bit of a lazy mood after a half hour in the oven I put the steaks on top of the mix and continued cooking them for another 35 mins. Dinner was simple and extremely tasty. However having made far too much boulangere I drained them and once cooled put them in the fridge intending to fry them for lunch topped with a fried egg tomorrow. Come supper time, being hungry I raided the fridge. Nothing there took my fancy so I nibbled on the cold potatoes. They were superb so tomorrow lunch is now problematic. This dish is easy, tasty and cheap, making a great alternative to other potato dishes every one should have it as an alternative option.

rwilsher

17th Nov, 2013

I prefer to slice the onion and roast them with the thyme sprigs in olive oil and butter.

teresaj

15th Sep, 2013

Yum. Used chicken stock and a little garlic.

mikekin

13th Feb, 2013

5.05

I have cooked these potatoes several times. I always parboil the potatoes for 5 minutes in boiling water. I also add crushed garlic and they turn out wonderful. Mature cheese grated on top towards the end of cooking works well .

mikekin

13th Feb, 2013

5.05

I have cooked these potatoes several times. I always parboil the potatoes for 5 minutes in boiling water. I also add crushed garlic and they turn out wonderful. Mature cheese grated on top towards the end of cooking works well .

lorna_aq

1st Feb, 2013

2.05

Not enough flavour and I found the thyme a little bitter - personal taste of course!

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